1. Preheat oven to 350 degrees F. Grease a cookie sheet and set aside. In a bowl, combine the flours (you can use whatever flour you want).
2. Add the margarine and cut into flour with pastry cutter or fork, adding water as needed; I didn't need the full 1/4 cup. Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
3. On 1/2 the rectangle, spread about 1 tablespoon (or more if you like) of jam, leaving an edge of dough visible. Fold dough over to cover the jam and use a fork to connect the edges. You might need a little water to get them to hold together, if you use a lot of flour to roll it out.
4. When all 4 are done, put them on the cookie sheet and bake for 12-18 minutes. Take them off the cookie sheet and let rest on a cooling rack.

SO HOW'D IT GO?

These are good! I used 3/4 AP flour and 1/4 whole wheat..I also added some salt, and used raspberry spreadable fruit. I rolled mine out too thin and didn't seal them enough..so the filling ran out..and I didn't bake them as long as stated..but they were still tasty! I'll make them many more times, I'm sure. ;)

These were great! I used all fruit boysenberry for the filling so I brushed a little melted margarine on top and sprinkled a little raw sugar. YUM! I was sorely missing something similiar I have bought a few times, but it is only sold in a store on the other side of town. Thanks :)

These turned out really great! We made them the day before and then actually put them in the toaster to heat slightly. The jam was more runny and very tasty. We used Kozlowski Farms No Sugar Added 100% fruit sweetened Red Raspberry Spread which we really like and we highly suggest! It was not too sweet and had a natural raspberry flavor and tartness!

We used 1 1/2 cup whole wheat pastry flour and 1/2 cup whole wheat flour (sifted the flours). We used 1/2 cup and 1/2 cup margarine and ~1/4 cup applesauce. We used about 1 1/2 Tb raspberry jam per toaster. *note- this is for double the recipe.

We cooked them for about 10 minutes, then covered it with foil, then cooked for 3-5 more minutes, but the jam oozed out, so next time seal them firmly or try some filling that's less runny.

The toasters were very easy to make and practically mess-free. We doubled the recipe to make 8 toasters, put half (4) in the freezer to enjoy another time, and had 4 (2 each) for breakfast the next morning. They are very versatile - apricot jam, figs with orange zest, balsamic sauteed vegetables, tofu, potatoes, or tofu scramble - pocket/toaster style! Could also add honey to the dough.Great unique recipe that we've never done before - thanks!